Chongqing Spicy Chicken, or La Zi Ji, is a bold and fiery Sichuan dish that features crispy chicken pieces stir-fried with an abundance of dried chili peppers and Sichuan peppercorns. This combination creates the signature “mala” flavor—an addictive mix of spiciness and numbing sensation. This dish is a must-try for spice lovers who crave authentic Chinese flavors.
Why You’ll Love This Recipe
- Authentic Sichuan Flavor – Captures the true essence of mala with the perfect balance of heat and numbing spice.
- Crispy & Juicy Chicken – The cornstarch coating gives the chicken a crispy texture while keeping it tender inside.
- Easy to Make at Home – While it looks complex, this dish comes together quickly with simple ingredients.
- Customizable Spice Level – Adjust the amount of dried chili peppers and Sichuan peppercorns to match your heat tolerance.
- Restaurant-Quality Taste – A homemade version that rivals what you’d find at a top Sichuan restaurant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs
- Shaoxing rice wine (or dry sherry)
- Light soy sauce
- Cornstarch
- Cayenne pepper powder
- Ground Sichuan peppercorns
- Salt
- Peanut oil (or vegetable oil)
- Whole Sichuan peppercorns
- Garlic
- Ginger
- Dried red Sichuan chili peppers
- Sugar
- Green onions
- Fresh cilantro (optional)
- Toasted sesame seeds
Directions
Marinate the Chicken:
- In a medium bowl, mix chicken pieces with Shaoxing rice wine and light soy sauce. Let marinate for 10–15 minutes.
Prepare the Spice Mix:
- In a large bowl, combine toasted sesame seeds, dried red chili peppers, Sichuan chili flakes, and sugar. Set aside.
Coat the Chicken:
- In a large ziplock bag, mix cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt.
- Add the marinated chicken to the bag, seal it, and shake to coat evenly.
Cook the Chicken:
- Heat peanut oil in a wok over medium-high heat.
- Add the coated chicken pieces in a single layer and sear for 2 minutes without stirring.
- Stir-fry for 5–7 minutes until crispy and cooked through. Remove and set aside.
Stir-Fry the Aromatics:
- In the same wok, toast whole Sichuan peppercorns over medium-low heat for 1–2 minutes until fragrant.
- Add sliced garlic and minced ginger; stir-fry for another minute.
Add Chilies and Combine:
- Stir in dried red chili peppers and cook for 1–2 minutes.
- Return the cooked chicken to the wok, add sugar, and stir to combine. Cook for another 2 minutes.
Finish and Serve:
- Add chopped green onion whites and cilantro (if using), toss to mix.
- Transfer to a plate and garnish with toasted sesame seeds and green onion greens. Serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: Approximately 350 kcal per serving
Variations
- Less Spicy Version – Reduce the number of dried chili peppers and Sichuan peppercorns for a milder taste.
- Extra Crispy Chicken – Double-fry the chicken for an even crunchier texture.
- Vegetarian Alternative – Substitute chicken with crispy tofu or mushrooms.
- Saucy Version – Add a splash of soy sauce and chicken broth for a slightly saucier dish.
- Nutty Twist – Toss in roasted peanuts or cashews for added crunch.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a wok or skillet over medium heat for the best texture. Avoid microwaving, as it can make the chicken soggy.
FAQs
1. What does “mala” mean?
Mala is a term in Sichuan cuisine that describes a combination of spiciness (la) and numbing sensation (ma) from Sichuan peppercorns.
2. Can I use chicken breast instead of thighs?
Yes, but chicken thighs are preferred for their juiciness and better texture in stir-fries.
3. How spicy is this dish?
It’s quite spicy, but you can adjust the heat by reducing the number of dried chilies and Sichuan peppercorns.
4. Do I have to use Sichuan peppercorns?
Yes, they are essential for the signature numbing effect, but you can reduce the quantity if preferred.
5. What kind of dried chilies should I use?
Use Sichuan dried chili peppers like facing heaven chilies. Thai bird’s eye chilies can also work for extra heat.
6. Can I make this dish in advance?
It’s best served fresh, but you can prep the ingredients ahead of time and quickly stir-fry before serving.
7. Is this dish gluten-free?
Yes, if you use gluten-free soy sauce or tamari.
8. What oil is best for frying?
Peanut oil or vegetable oil works well due to their high smoke points.
9. Can I add vegetables?
Yes! Bell peppers or snap peas add color and a bit of sweetness.
10. How do I prevent the chilies from burning?
Keep the heat at medium-low when toasting chilies and stir constantly to avoid burning.
Conclusion
Chongqing Spicy Chicken is a must-try for lovers of bold and fiery flavors. With its crispy chicken, aromatic spices, and mouth-tingling Sichuan peppercorns, this dish delivers a true Sichuan dining experience. Whether you prefer it extra spicy or with a milder touch, this recipe is easily adaptable to suit your taste. Give it a try and bring the heat of Sichuan cuisine to your kitchen!
Print
Chongqing Spicy Chicken (La Zi Ji)
- Total Time: 35 minutes
- Yield: 4 servings
Description
Chongqing Spicy Chicken, or La Zi Ji, is a bold and fiery Sichuan dish featuring crispy chicken stir-fried with an abundance of dried chili peppers and Sichuan peppercorns. This authentic recipe delivers the perfect mala flavor—spicy, numbing, and incredibly flavorful. Perfect for spice lovers craving restaurant-quality Sichuan cuisine at home!
Ingredients
-
Chicken & Marinade:
- 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tbsp light soy sauce
-
Coating Mix:
- 1/4 cup cornstarch
- 1 tsp cayenne pepper powder
- 1 tsp ground Sichuan peppercorns
- 3/4 tsp salt
-
For Stir-Frying:
- 1/4 to 1/3 cup peanut oil (or vegetable oil)
- 2 tsp whole Sichuan peppercorns
- 5 cloves garlic, thinly sliced
- 1 thumb-sized piece of ginger, minced
- 1 cup dried red Sichuan chili peppers (whole or halved, adjust to taste)
- 1 tsp sugar
- 4 green onions, white and green parts separated and chopped
- 1 cup fresh cilantro, chopped (optional)
- 1 tbsp toasted sesame seeds, plus more for garnish
Instructions
1. Marinate the Chicken
- In a bowl, mix chicken with Shaoxing wine and soy sauce. Marinate for 10–15 minutes.
2. Coat the Chicken
- In a ziplock bag, mix cornstarch, cayenne pepper, ground Sichuan peppercorns, and salt.
- Add marinated chicken, seal, and shake to coat evenly.
3. Cook the Chicken
- Heat oil in a wok over medium-high heat.
- Add chicken in a single layer and sear for 2 minutes without stirring.
- Stir-fry for 5–7 minutes until crispy and golden. Remove and set aside.
4. Stir-Fry the Aromatics
- In the same wok, toast whole Sichuan peppercorns over medium-low heat for 1–2 minutes.
- Add garlic and ginger, stir-fry for another minute.
5. Add Chilies & Combine
- Stir in dried chilies and cook for 1–2 minutes.
- Return cooked chicken to wok, add sugar, and mix well. Stir-fry for 2 more minutes.
6. Finish & Serve
- Add chopped green onion whites and cilantro (if using), then toss to combine.
- Transfer to a plate, garnish with sesame seeds and green onion greens. Serve hot.
Notes
- Spice Level: Adjust chili and Sichuan peppercorn amounts to preference.
- Extra Crispy: Double-fry the chicken for an ultra-crispy texture.
- Vegetarian Option: Substitute chicken with crispy tofu or mushrooms.
- Serving Suggestion: Best enjoyed with steamed rice or stir-fried vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Chinese (Sichuan)
Nutrition
- Calories: ~350 kcal per serving
